Curried Coconut Chicken Soup with Noodles

curried chicken soup with noodles, shredded chicken, red chiles and fresh cilantro

 

Curried coconut chicken soup makes everything better

Living in polluted Beijing and teaching preschool meant that I was often sick throughout the years I was there.  After all, if you’ve got a classroom filled with 3-year-olds with sticky hands and runny noses coughing and sneezing on you on purposely on you, well then you’re bound to be frequently ill.  Should the occasion arise when I did fall ill or simply when I felt a sick day was coming, I’d make myself a big batch of Chinese wontons cooked in chicken broth with lots of ginger and garlic. Along with a good night’s sleep and over-the-counter cold medicine, it was my go-to remedy.  The next day, I felt fine and ready to chase after all those little ones.

Since I moved away from China to the more tropical surroundings of Southeast Asia, I’m fortunate enough to be blessed with the availability of new flavors and spices.  A spice aficionado’s dream!  So when another sick day came around, I added some of my favorite flavors such as Thai Yellow Curry paste and coconut milk to my recipe.  That little addition to the broth elevated its deliciousness to a whole new level.  I can drink this curried coconut chicken soup all day long which is a good thing because that ginger and garlic combination heals all.  Add some fresh noodles and some herbaceous cilantro and you will have a noodle soup fit for royalty.

 

 

 

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curried chicken soup with noodles, shredded chicken, red chiles and fresh cilantro

Curried Coconut Chicken Soup with Noodles


  • Author: Spicepaw
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 3-4 1x

Description

This is curried coconut chicken soup is spiced up with Thai yellow curry, ginger and garlic. Served over noodles with fresh coriander. A spicy noodle soup for those under the weather. #soup #noodles #chicken #asianrecipes #curry


Ingredients

Scale
  • 2 chicken thighs
  • 2 L chicken broth
  • 5 cm -7 cm/2-3 in ginger (peeled and sliced)
  • 57 garlic cloves (crushed)
  • 2 tbsp chopped shallots
  • 1 tbsp yellow curry paste (use whichever is your favorite or try mine)
  • 200 ml/6.8 oz coconut milk
  • 13 tsp fish sauce (to taste)
  • 13 tsp freshly squeezed lime juice (to taste)
  • 13 tsp sugar (to taste)
  • cilantro
  • peanuts (crushed)
  • chopped red chilis (optional)
  • fresh egg noodles or cooked rice noodles

Instructions

  1. In a large pot, boil 2 liters of chicken broth with ginger, crushed garlic, sliced shallots and chicken thighs.
  2. Bring to a boil then turn down the heat, partially cover and cook on a medium simmer for 30 min.
  3. When chicken thighs are cooked, turn off the heat and remove chicken thighs.  Set aside and allow both broth and chicken to cool.
  4. Once cool, shred the chicken and set aside for later.
  5. Puree the broth using a hand blender or regular blender.
  6. Return to stove and heat on medium flame.
  7. Add yellow curry paste and coconut milk then cook on a medium simmer for about 5 minutes.
  8. Remove from heat.
  9. Add sugar, lime juice, and fish sauce to taste.
  10. Spoon broth over cooked freshly made egg noodles.
  11. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro.
  12. Add a dash of chili oil or chopped red chilis if you are feeling spicy.
  • Category: Soup, Noodles
  • Method: simmering
  • Cuisine: Asian

Keywords: Chicken, soup, noodles, Thai yellow curry, Asian recipes

curried chicken soup with noodles, shredded chicken, red chiles and fresh cilantro
Spoon broth over cooked freshly made egg noodles. Garnish on top with shredded chicken, crushed peanuts and a sprinkling of chopped cilantro. Add a dash of chili oil or chopped red chilies if you are feeling spicy.

 

 

Soups and broths to aid in your recovery:

Creamy Tomato Basil Soup with Bacon & Red Pepper

Chinese Pork and Shrimp Wonton Soup with Bak Choy

Healing Chicken Bone Broth made with Fresh Herbs

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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